Ingredients Jump to Instructions ↓

  1. 3 oz unsweetened chocolate, chopped fine

  2. 1 cup hot coffee

  3. 1 cup cocoa powder

  4. 2 1/2 cups sifted cake flour

  5. 2 tsp baking soda

  6. 1/2 tsp salt

  7. 3/4 cup vegetable oil

  8. 1 tbsp vanilla extract

  9. 2 1/2 cups dark brown sugar

  10. 3 eggs

  11. 1/2 cup buttermilk

  12. Cat Cake Frosting

  13. 1 lb good chocolate( we like Callebaut) finely chopped

  14. 1 cup heavy cream

  15. 3 tbsp light corn syrup

  16. 1/2 stick butter

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350.

  2. Line 2 10X2 inch pans with parchment paper.

  3. Melt unsweetened chocolate in the hot coffee, set aside.

  4. Mix together cocoa powder, cake flower, baking soda and salt.

  5. With an electric mixer beat the eggs and brown sugar until light and thickened. Slowly add the buttermilk,vegetable oil and vanilla to the egg mixture. Add in the dry ingredients and beat on low until well combined. Add in coffee and chocolate mixture, and mix until combined.

  6. Divide batter between prepared pans and bake for about 1 hr -1hr 15 minutes until a tester comes out clean.

  7. Cool cakes in pans. To remove from pans, run a knife around edge of pan and invert. Remove parchment paper. Wait for cake to cool completely before assembling cat.

  8. Cat Cake Frosting In heavy saucepan mix together cream, corn syrup and butter. When mixture comes to a boil, remove from heat and add chocolate. Whisk until chocolate is melted and mixture is smooth. Transfer to a bowl and chill until frosting is spreadable.

  9. When cake is cool, cut according to template and frost decorate with candies.

  10. From the Black Cat Cafe & Bakery, Sharon Springs, NY


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